Spring Risotto Recipe

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Recipes.net Team Modified: January 14, 2022
Spring Risotto Recipe

Spring is finally here! What better way to celebrate the season of rebirth but to eat some healthy and filling produce. In this recipe, we are going to make risotto that will definitely give you a taste of spring. To make this absolutely delicious risotto recipe, you’ll be needing four types of herbs that will give flavor your risotto.

If this is your first time hearing about risotto, you’re in luck. Basically, risotto is a rice dish originating from Italy. The difference of the risotto to other rice dishes is that it’s cooked in broth. Adding coriander for this risotto recipe will result in a rather citrusy flavor to go with lemon juice. Parsley and rosemary will contribute to a rich, earthy taste. We also recommend using a vegetable broth for this recipe to have a richer taste.

Enjoy this risotto with another spring favorite — the Spring Salad! What are you waiting for? Whip up this refreshing salad with some fresh fruits and vegetables plus your favorite fruit juice for the perfect picnic with friends and family.


How To Make Spring Risotto

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Have a delightfully refreshing meal with this risotto recipe made flavorful and savory with herbs.

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves:

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 bulb fennel, diced
  • 1 small red bell pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tsp grated lemon zest
  • 3 tbsp fresh mint leaves, chopped
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp ground coriander
  • 1 ½ cups Arborio rice, uncooked
  • ½ cup dry white wine
  • 3 ½ cups vegetable broth
  • 2 tbsp fresh lemon juice
  • cup parmesan cheese, grated
  • salt and pepper, to taste

Instructions

  1. Heat the oil and butter in a medium-sized heavy saucepan over medium heat. Stir in the fennel, red pepper, onion, and garlic.

  2. In a small bowl, mix together the lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into the saucepan and set the rest aside.

  3. Sauté the vegetables 3 to 4 minutes until they slightly soften. Then stir in the coriander and rice.

  4. Continue to stir frequently until the rice grains are thoroughly coated with oil and butter. Then stir in the wine and reduce the heat to low temperature. Afterward, stir in about 1 cup of the vegetable broth.

  5. Continue to stir while ladling in more broth as needed. The rice should have a thin veil of broth over it at all times.

  6. Continue cooking for 20 to 25 minutes until all the broth is used and absorbed and the rice is tender. Afterward, remove the pan from heat and stir in the remaining herb mixture, lemon juice, and Parmesan cheese. 

  7. Season the risotto with salt and pepper to add more flavor. Cover the pan loosely with waxed paper and allow it to stand 8 to 10 minutes before serving. Enjoy!

Nutrition

  • Calcium: 78mg
  • Calories: 276kcal
  • Carbohydrates: 37g
  • Cholesterol: 3mg
  • Fat: 11g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 224mg
  • Protein: 5g
  • Saturated Fat: 2g
  • Sodium: 547mg
  • Sugar: 2g
  • Vitamin A: 1102IU
  • Vitamin C: 28mg
Nutrition Disclaimer

Frequently Asked Questions

Why is my risotto sticky?

If your risotto exhibits a glue-like consistency, it may have been because of too much stirring. Too much stirring enables air to enter the dish which causes stickiness. Give intervals to your stirring. A 5-minute interval when stirring will suffice. Remember, it’s important to stir the risotto so that it will be creamy and not burnt, but too much stirring will ruin it.

What type of rice should I use for risotto?

Long grain rice like those used in making sushi is not suitable for risotto. Risotto recipes use short-grained rice because with an ample amount of starch to make the risotto creamy. There are usually three types of rice used for risotto, with the most common and accessible being the Arborio, which we used in this recipe. However, the Arborio needs attention because it can be easily overcooked. High-end restaurant chefs often use Carnaroli because it’s better in making risotto compared to the Arborio. However, for a really creamy risotto, you might want to give the Vialone Nano a try. It has a high starch content and cooks easily.

rice

Conclusion

Pop that wine or champagne and celebrate rebirth, life, and the abundance of spring with this amazing dish. Feel free to be generous with that lemon juice if you want your risotto to have a more refreshingly citrus flavor. Enjoy!

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